Natural Resource Professionals, LLC

Specialized Wetland Consulting and Water Resources Engineering Services
Serving a defined market area of LA, MS, TX and AL (Professional Engineering Services in LA)


Barbeque Shrimp

 

4-5 lbs. large shrimp (head and shell on)
1 onion, chopped
1 bunch green onions, chopped
4 lemons, chopped
4- 5 cloves garlic, minced
1 cup white wine
3-4 sprigs fresh rosemary
½ cup Worcestershire sauce
2 sticks butter
1 lb mushrooms
Creole Seasoning to taste

Wash shrimp then put into a baking dish large enough to hold all ingredients. Melt the butter and add the onion. Cook 1 minute then turn off heat and add  the green onions, garlic, lemons, white wine, rosemary and Worcestershire. Pour over shrimp. Add mushrooms and stir. Sprinkle Creole seasoning over all and stir to coat. Bake in a 375˚ oven, stirring occasionally to pull the bottom shrimp to the top until all shrimp turn pink, about 20 to 30 minutes. Serve in bowls with lots of sauce and French bread to soak up the sauce.


Website Builder